This super easy flank steak recipe takes just a few minutes of hands-on prep time, has tons of flavor, and results in a tender, delicious entrée.

You can marinate it for as little as an hour, or up to 12 hours if you’ve got time.

Great in a salad, or paired with low carb veggies, this recipe is Paleo, Whole30, low carb, Keto, CleanKeto and detox friendly, and makes great leftovers!

Lime Marinated Flank Steak

Prep Time5 minutes
Cook Time15 minutes
Marinating Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: cleanketo, detox, keto, low carb, paleo, whole30
Servings: 4
Calories: 283kcal


  • 2 scallions sliced
  • 1 in fresh ginger minced
  • ½ cup lime juice
  • 2 Tbsp coconut aminos
  • ¼ tsp red pepper flakes
  • 1 ½ lbs flank steak
  • 1 Tbsp coconut or avocado oil for pan frying
  • sea salt to taste
  • ground black pepper to taste


  • To make marinade, add scallions, ginger, lime juice, coconut aminos, and red pepper flakes to a shallow dish.
  • Place the flank steak into the marinade and let sit for at least 1 hour, and up to 12 hours (refrigerate if >2 hours).
  • Steak can be cooked on the grill or on the stovetop.
  • To cook on the grill, preheat your grill to high heat.
  • Set the steaks on the grill and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire (test with meat thermometer; rare = 120°F, medium-rare = 125°F, medium = 130°F).
  • Do not take a flank steak past medium as it will continue to cook when taken off the heat source and will easily get tough if overcooked.
  • To cook on the stove, remove from marinade and pat the steak surface dry with paper towels.
  • Coat both sides of the steak liberally with salt and pepper.
  • Heat skillet to searing hot, then add oil and swirl to distribute.
  • Lay the steak in the pan and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire (again, use a meat thermometer, and don't overcook it; rare = 120°F, medium-rare = 125°F, medium = 130°F).
  • For either method, once cooked, set flank steak on a platter to rest for 10 minutes before slicing.
  • Slice into thin strips across the grain and serve.


Calories: 283kcal | Carbohydrates: 5g | Protein: 37g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 102mg | Sodium: 263mg | Potassium: 642mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 3mg